Creamy Tomato Tortellini Soup

This Tomato Tortellini Soup is creamy and packed with cheese tortellini, fresh spinach, Italian sausage, Italian seasonings, and half and half for a creamy soup texture.

Course Soup

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 500kcal

Author Whitney Wright

Equipment

Le Creuset (dutch oven)

Ingredients

1 lb Italian Sausage
1 sweet onion diced (about 1 heaping cup)
2 celery stalks diced
3 large carrots diced
3 garlic cloves minced
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons Italian seasoning see notes
1 teaspoon dried basil
1/2 teaspoon dried oregano
6 oz can tomato paste
1/2 cup flour
7 cups chicken broth
24 oz cheese tortellini
2 cups half and half
1 1/2 cups spinach chopped
fresh basil and parmesan for garnish optional

Instructions

In a large pot over medium heat brown the sausage. Once it’s almost browned, drain the excess grease. Stir in the onion, celery, and carrots. Cook 5 minutes more or until veggies are tender.
Add the garlic, salt, pepper, Italian seasoning, basil, oregano, and tomato paste. Stir until combined. Saute for 3-4 minutes, stirring occasionally to prevent burning.
Stir in the flour and cook for 1 minute. The mixture will be dry and sticky.
Slowly add the chicken broth and stir to combine. Bring the mixture to a simmer, reduce heat to low and simmer for 15 minutes.
Stir in the half and half, tortellini, and spinach. Bring to a low boil and cook until tortellini is al dente (following package directions).
Portion into soup bowls and serve with a garnish of fresh basil and parmesan.

Notes

You can use regular pork sausage but just add an additional 3 tsp of Italian seasoning to the soup.

Nutritional information based on 1 serving.

Nutrition